Description
These Easy Fried Cornflake Fish Fingers are a delicious and crispy twist on classic fish fingers, using tender cod loin marinated in lemon juice and coated in a crunchy cornflake and breadcrumb mixture. Perfectly golden and flavorful, they make a great family-friendly meal served with your favorite dipping sauce.
Ingredients
Fish and Marinade
- 400 g Skinless Boneless Cod Loin
- 3 tbsp Lemon Juice
- 1 tbsp Lemon Zest
Coating
- 3 Slices of Bread (Slightly Stale)
- 50 g Cornflakes
- 1 tbsp Fresh Parsley Leaves (chopped)
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 80 g Plain Flour
- 1 Egg
- Oil (for frying) - enough for shallow frying
Instructions
- Marinate the Cod: Cut the cod loin into finger-length pieces roughly the size of traditional fish fingers. Place the pieces into a bowl, pour over the lemon juice, then cover with clingfilm and refrigerate for 20 minutes to marinate and infuse the fish with citrus flavor.
- Prepare the Coating Mix: Tear the slightly stale bread into pieces and add to a food processor along with the cornflakes, lemon zest, chopped parsley, sea salt, and black pepper. Blend until the mixture becomes fine crumbs that will form the crispy coating.
- Set Up Breading Station: Arrange three shallow bowls: one with plain flour, one with the beaten egg, and one with the prepared cornflake breadcrumb mixture for the breading process.
- Bread the Fish Fingers: Remove marinated cod from the fridge and pat dry with paper towels to remove excess moisture. Coat each piece first in flour, shaking off excess, then dip in beaten egg letting excess drip off, and finally press into the cornflake mixture ensuring an even coating.
- Heat Oil for Frying: Pour oil into a large frying pan and heat over medium heat until hot but not smoking—ideal for shallow frying the coated fish fingers.
- Fry the Fish Fingers: Carefully place the coated cod fingers in a single layer into the pan. Fry for 3-4 minutes on each side until golden brown and cooked through. Fry in batches if necessary to avoid overcrowding.
- Drain Excess Oil: Transfer cooked fish fingers onto a plate lined with paper towels to absorb any excess oil and keep them crispy.
- Serve: Serve immediately with tartar sauce or your preferred dipping sauce for a perfect crispy and flavorful meal.
Notes
- Use slightly stale bread for the best crumb texture in the coating.
- Patting the fish dry before breading helps the coating stick better and ensures even frying.
- Do not overcrowd the pan when frying to keep the oil temperature consistent and the coating crispy.
- Serve immediately for best taste and texture.
- You can substitute cod with other firm white fish like haddock for variation.
